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Friday, 18 April 2014

We tend to eat a lot of pasta in our house. It's quick and easy. But, it's too easy to get stuck into having the same thing over and over again. That's why it's good to have a few basic recipes that can each be adapted, depending upon what you have lying around.

This recipe came about as I had some passata left in the fridge (I use passata as the tomato base on classic pizza and I freeze it in ice cube trays to defrost as required), but could also be made with pureed tinned tomatoes. It is only a basic recipe but could be made into something more by adding chicken, chorizo, green beans, or pancetta.

Before the recipe, a quick apology. I didn't really take much notice of how much ingredients I used so measurements are approximate - but don't worry, a little too much or too little tomato/cheese won't do any harm.

Serves 2

200g penne pasta

4 tbsp passata

2 tbsp soft cheese

2 tbsp curly parsley, chopped

Firstly, cook the pasta as per pack instructions minus a minute or two, so the pasta is slightly under cooked.

Drain and return to the pan along with the passata and soft cheese.

Place the pan back on the heat and stir well, the pasta will finish cooking in the sauce.